Description
A refreshing salad featuring grilled chicken and ripe mango, perfect for summer.
Ingredients
- 1 pound cooked chicken breasts, sliced
- 6 cups romaine lettuce, rinsed, dried, and chopped
- 2 cups baby spinach
- 1 mango, pitted, peeled, and diced
- 2 cups halved cherry tomatoes
- 1 English cucumber, sliced and cut into half moons
- â…“ cup diced red onion
- ¼ cup parsley or cilantro, finely chopped
- â…“ cup extra virgin olive oil (for dressing)
- 3 tablespoons lemon juice (for dressing)
- 1 to 2 tablespoons honey (for dressing)
- 2 teaspoons Dijon mustard (for dressing)
- 1 clove garlic, finely minced (for dressing)
- ½ teaspoon salt (for dressing)
- ¼ teaspoon fresh ground black pepper (for dressing)
Instructions
- Add chopped romaine lettuce and baby spinach to a large salad bowl.
- Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
- In a separate mixing bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust.
- Drizzle dressing over the salad.
- Serve.
Notes
- This salad is best served fresh. <liYou can substitute chicken with grilled shrimp for a seafood version.
- Store leftover dressing separately in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 11g
- Sodium: 288mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 64mg